Butternut Squash Soup

Butternut Squash Soup

We are used to serving pumpkin soups and veloutés rather warm with spices such as cinnamon, cloves, nutmeg, and sometimes with gingerbread croutons… For a change, here’s a combination that will delight you for sure: the pungent garlic and the hardiness of goose fat will give this butternut squash soup a rustic air… Make sure to choose a butternut squash because its melting texture is wonderful and makes exquisite soups for dinner…

Ingredients list for the butternut soup recipe

  • 3 lbs (1, 5kg) of peeled butternut squash
  • 1 onion
  • 1 tablespoons goose fat (choose good quality)
  • 25 fl oz (75cl) of water
  • Salt & pepper
  • 3 1/2 ounces (100g) stale bread
  • 1/2 bunch of parsley
  • 3 small cloves of garlic
  • 2 tablespoons of olive oil

Cooking instructions

1. Peel, seed the butternut and cut it into regular chunks. Peel the onion and cut it into 4.
2. In a pot, melt the goose fat. When it smokes slightly, throw in the pieces of butternut and onion and sauté for a few minutes. Cover with water.
3. When water starts boiling, cover with a lid and cook over low heat for about twenty minutes. Check for doneness by picking a piece of squash with a knife: it should be very tender.
4. Meanwhile, chop the bread, parsley and garlic.
5. Mix the soup in a blender or use a hand blender until the soup gets smooth. Add salt and pepper to your liking.
6. Just before serving, sauté the chopped bread in olive oil.
7. Pour the hot butternut squash soup into shallow plates or bowls and sprinkle with parsley and breadcrumbs.

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